Crispy Chinese New Year Glutinous Rice Cake

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Slice the nian gao into approximately 1 cm-thick pieces.
   ▶ ≈0:41
2. 2
   In a bowl, combine the plain flour, cornflour, rice flour, salt, and bicarbonate of soda, mixing all dry ingredients well together.
   ▶ ≈1:07
3. 3
   Slowly add water while whisking continuously until the batter reaches a yoghurt-like consistency—it should flow smoothly without being too thin.
   ▶ ≈1:52
4. 4
   Whisk in 1 tablespoon of cooking oil to the batter to enhance crispiness.
   ▶ ≈2:18
5. 5
   Place the batter in the refrigerator for about 30 minutes to make it even crispier.
   ▶ ≈2:36
6. 6
   Heat oil in a deep pan to the right temperature. Test by inserting a wooden or bamboo chopstick—if bubbles rise rapidly around it, the oil is ready. Maintain medium heat.
   ▶ ≈2:43
7. 7
   Using tongs, take a slice of nian gao, dip it completely into the batter, and gently place it into the hot oil. Avoid overcrowding the pan so the crust can harden properly.
   ▶ ≈3:09
8. 8
   After about 1 to 2 minutes, flip the pieces to cook the other side until both sides are a light golden brown. Keep the heat at medium to prevent the nian gao from melting and leaking out of the crust.
   ▶ ≈3:35
9. 9
   Fry for approximately 3 minutes total until the crust is crispy and beautifully coloured, then remove. Do not turn off the heat while removing to prevent oil seeping into the nian gao.
   ▶ ≈4:44
10. 10
    Let the crispy nian gao rest for a moment before serving to avoid burning your mouth. The finished dish should have a crispy exterior and chewy, stretchy interior.
    ▶ ≈5:36